Ingredients:

  • 1 cup (185g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth
  • 1 can (15oz/425g) black beans, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • ½ cup (75g) corn, frozen or canned
  • 1 ripe avocado, sliced
  • ¼ cup (15g) fresh cilantro, chopped
  • 3 tablespoons (45ml) olive oil
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
  3. In a large mixing bowl, combine cooked quinoa, black beans, cherry tomatoes, bell pepper, and corn. Drizzle with dressing and gently toss to combine.
  4. Divide the mixture among serving bowls, topping each with sliced avocado and a sprinkle of cilantro.